Caril De Frango E Legumes (chicken And Vegetable Curry)

Caril de Frango e Legumes, or Chicken and Vegetable Curry, is a popular dish in East Timor cuisine. This flavorful and aromatic curry is a perfect combination of tender chicken and a variety of colorful vegetables, all simmered in a rich and creamy coconut milk sauce.

Gluten Free Dairy Free Main Course East Timor Curry Chicken Vegetables Coconut Milk
Caril De Frango E Legumes (chicken And Vegetable Curry)

Ingredients

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 can (400ml) coconut milk
  • 2 cups mixed vegetables (such as bell peppers, carrots, and green beans), chopped
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
  2. Add the curry powder and turmeric to the pot, stirring to toast the spices for about 1 minute.
  3. Add the chicken pieces to the pot and cook until they are no longer pink on the outside.
  4. Pour in the coconut milk and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
  5. Add the mixed vegetables to the pot and continue to simmer for an additional 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
  6. Season the curry with salt and pepper to taste. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Carbohydrates
15g
Fat
18g

Supplies

Large pot Knife Cutting board Grater Measuring spoons Measuring cups

Tools

Serving bowls Serving spoons

Serving suggestions

Caril de Frango e Legumes is best served over steamed rice or with crusty bread to soak up the delicious sauce.

Tips & tricks

For a spicier kick, add a chopped chili pepper or a sprinkle of red pepper flakes to the curry.

Cost

$15